Perfect Crispy Baked Buffalo Wings (No Breading Required)

Perfect Crispy Baked Buffalo Wings (No Breading Required)

Getting restaurant-quality crispy baked Buffalo wings at home feels impossible when you’re staring at soggy, rubbery wings straight from your oven.

I’ve been there too many times – spending money on wings that taste like disappointment while wondering why my kitchen can’t compete with my favorite wing joint.

The game-changer? Baking powder.

Not baking soda (that’ll make your wings taste like soap), but actual baking powder that transforms ordinary chicken wings into crispy perfection without a single breadcrumb.

KEY INFO

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Servings: 4-6 people
Difficulty level: Easy
Dietary tags: Gluten-free, Keto, Paleo (with modifications)

EQUIPMENT NEEDED

• Large mixing bowl
• Rimmed baking sheet
• Wire rack (this is crucial – don’t skip it)
• Paper towels
• Small saucepan
• Tongs

Simple alternatives:
No wire rack? Use a parchment-lined baking sheet and flip wings halfway through cooking.

INGREDIENTS

For the Wings:

• 2 lbs chicken wings (2 lbs / 900g), separated into flats and drums
• 1 Tbsp baking powder (15ml) – NOT baking soda
• 1 tsp kosher salt (5ml)
• 1/2 tsp black pepper (2.5ml)
• 1/2 tsp garlic powder (2.5ml) [optional]

For Buffalo Sauce:

• 1/3 cup Buffalo hot sauce (80ml) – Frank’s RedHot works perfectly
• 2 Tbsp unsalted butter (30g) [or ghee for Paleo]
• 1 tsp brown sugar (5ml) [optional, for milder heat]

For Serving:

• Blue cheese dressing
• Celery sticks
• Chopped green onions

METHOD

1. Preheat your oven to 250°F (120°C).
2. Pat wings completely dry with paper towels.
   This step determines your success – wet wings = soggy wings.
3. Toss wings with baking powder, salt, pepper, and garlic powder in a large bowl.
   Make sure every wing gets coated evenly.
4. Arrange wings on wire rack over foil-lined baking sheet.
   Space them out – crowded wings steam instead of crisp.

5. Bake for 30 minutes at 250°F.
6. Increase temperature to 425°F (220°C) without removing wings.
   Bake another 40-45 minutes until golden brown and crispy.
7. Make Buffalo sauce while wings finish cooking.
   Melt butter in small saucepan, whisk in hot sauce and brown sugar.

8. Let wings rest for 5 minutes after removing from oven.
   This sets the crispiness.
9. Toss wings in Buffalo sauce and serve immediately.

CRUCIAL TIPS

• Internal temperature should reach 165°F (74°C)
• Wings are done when skin is golden brown and visibly crispy
• Juices run clear when pierced with a fork
• Edges will curl slightly and wings shrink when fully cooked

Storage:

Store leftover wings in refrigerator for up to 3 days.

Reheating:

Place on wire rack in 400°F oven for 8-10 minutes to restore crispiness.

Scaling:

Double recipe easily, but use multiple baking sheets to avoid overcrowding.

Common Mistakes to Avoid:

• Using baking soda instead of baking powder (bitter taste)
• Skipping the wire rack (leads to soggy bottoms)
• Not drying wings thoroughly
• Overcrowding the pan

Variations:

• Extra Spicy: Add 1/4 tsp cayenne to dry seasoning
• Smoky: Replace regular paprika with smoked paprika
• Honey Buffalo: Add 1 Tbsp honey to sauce
• Dry Rub: Skip the sauce, double the seasonings

The two-temperature method might seem fussy, but it’s the secret that separates amateur wings from pro-level results.

That initial low heat gently renders the fat while the high heat creates the crispy skin you’re craving.

Your guests won’t believe these came from a regular home oven.